Pressure Cooker Potato Leek Soup
When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
Servings: 6 servings
- 8 ounces bacon chopped
- 1 tablespoon olive oil
- 1 very large leek white portion only, sliced and washed well
- 1 yellow onion peeled and chopped
- 2 large yukon gold potatoes peeled and chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- Salt and pepper
In a heavy bottom pot, cook the bacon starting over high heat and then gradually reducing to low as it browns. Transfer cooked bacon to a paper towel lined plate. Discard excess grease but do not wash pot out.
Add the oil to the pressure cooker and heat on your sautee or browning setting. Add the leeks and onion, and stir for 4 minutes.
Add the potatoes and chicken broth. Close and lock the lid. Cook for 5 minutes at high pressure. Release pressure using the quick release method - be careful, there will be a lot of steam.
Puree the soup in a blender until smooth. Place into the pot where you cooked the bacon. Add the cream and herbs and then season with salt and pepper. It will need a fair amount of salt, but taste as you go.
To serve, ladle soup into a bowl and then top with a handful of crisp bacon pieces.
Calories: 372kcal | Carbohydrates: 13g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 849mg | Potassium: 517mg | Fiber: 2g | Sugar: 1g | Vitamin A: 901IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 3mg